Celebrate summer’s last hurrah with this grilled Asian flank steak salad with pineapple and sesame miso dressing!
Today is a big day.
I am sharing my very first steak recipe on the blog. Yup, that’s right. Three plus years of blogging and this is the first time I’ve shared anything steak (not counting my portobello mushroom steak, which clearly, is not the same).
And actually, this may be the first time in over three years that I’ve cooked steak. We’re not big steak eaters in this house, not even the hubs. We’ve always thought of steak as kinda, well, boring. Plus, if I’m going to have a steak, I want a good steak. Considering I can count on one hand the number of times I’ve cooked steak, I know a Morton’s steakhouse quality steak is not going to come out of my kitchen. I’ll stick to things that I know – roasted stuff, noodles and pasta, and eggs.
Back when I had a more disordered-y relationship with food, my diet was mostly vegetarian. Now my diet is still mostly vegetarian, but now it’s because I know I feel best eating mainly plant based, not out of fear. I still care deeply about animal welfare, my personal health and that of the environment, as well as the ethical treatment or workers in the meat industry, and that still drives many of my eating decisions. But now, the main difference is that I don’t feel guilt when I eat something that doesn’t align with those values because, well, life. It’s the big picture that counts.
A couple weeks ago, I was craving a big, hearty steak salad. This salad is the opposite of a boring steak and baked potato. It’s packed with fresh flavors from the juicy grilled pineapple, fresh herbs and the bright Asian dressing. Heat up the grill for summer’s last hurrah!
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- 2 tablespoons freshly grated ginger
- 2 garlic cloves, grated
- 1 tablespoon sesame oil
- 2 lb flank steak
- 1 pineapple, peeled, cored and cut into slices
- 1 large head leaf lettuce, chopped and rinsed
- ⅓ cup red onion, thinly sliced
- 1 tomato, chopped
- 1 avocado, peeled, pitted and sliced
- ½ cup cashews, toasted
- 6 tablespoons sesame oil
- 3 tablespoons miso
- 2 tablespoon soy sauce
- 2 teaspoons freshly grated ginger
- In a small bowl, mix together ginger, garlic and sesame oil. Rub flank steak all over with the mixture. Season the steak with salt and freshly cracked black pepper. Marinade at least 1 hour or up to 24 hours.
- When ready to eat, oil the grates of a grill. Set on medium high heat. Add flank steak and pineapple. Grill pineapple 3-5 minutes per side, until charred and tender. Remove and set aside. Grill steak 5-7 minutes per side, covered, until steak is desired level of doneness. Remove from grill, set aside and let sit for 10-15 minutes while preparing the other ingredients.
- Whisk together dressing ingredients. Season with black pepper (should have enough salt but add more if desired).
- In a large bowl, toss together lettuce and red onion. Divide between plates. Thinly slice the steak against the grain. Divide steak between salads. Top salad with tomato,avocado, cashews and pineapple. Drizzle with dressing and serve.